Quiche With Salmon And Watercress - A Step By Step Recipe With A Photo

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Video: Quiche With Salmon And Watercress - A Step By Step Recipe With A Photo
Video: SPINACH AND SALMON QUICHE 2023, February
Quiche With Salmon And Watercress - A Step By Step Recipe With A Photo
Quiche With Salmon And Watercress - A Step By Step Recipe With A Photo
Anonim

Quiche with salmon and watercress is a delicious pastry that will decorate any table. Fatty salmon combined with shortcrust pastry, salad and delicate creamy sauce is simply delicious.

Cooking description:

Quiche with salmon and watercress is a great homemade baked goods. I am sharing a recipe on how to make such a cake. For the dough, all ingredients must be cold (except for flour and salt, of course), shortbread dough does not like overheating. The zest in this cake is the presence of sesame, which gives an extra crunch and an interesting note to the dough. Instead of salmon, you can put trout or other fatty fish in the filling. I once tried it with sea bass, and it worked well too. Watercress can be substituted for spinach or other herbs. Simple, fast and delicious. Take note of this recipe!

Purpose: For lunch / For dinner / For a banquet table

Main ingredient: Fish and seafood / Lettuce / Salmon / Dairy products / Dough / Shortcrust pastry / Greens

Dish: Baking / Pies / Quiche

Ingredients:

  • Sesame - 1 Tbsp. the spoon
  • Flour - 225 Grams
  • Salt - 1/4 Teaspoon
  • Butter - 175 grams (150 gr. For the dough + 25 gr. For the filling)
  • Sour cream - 2-3 Art. spoons
  • Salmon fillet - 400 Gram
  • White wine - 4 Art. spoons
  • Cream 30% - 300 Milliliters
  • Egg - 3 Pieces
  • Watercress - 1 Bunch

Servings: 6-8

How to cook "Quiche with salmon and watercress"

Fry sesame seeds in a pan for a few minutes, cool. Mix sesame seeds with oil (150 g), flour, sour cream, salt. Knead the dough, refrigerate for 20 minutes. Place the dough into the mold with your hands, distribute it evenly. Puncture with a fork, cover with baking paper and add beans. Send in an oven preheated to 160 degrees for 15 minutes. When the workpiece is half cooked, brush the top with an egg, put in the oven for another minute. Cut the fillet into small pieces, fry in vegetable oil for 12-15 minutes, add wine and evaporate the alcohol.

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